Since her box arrived, complete with uniform items and book, Amber has had her mind set on one particular merit badge, dance. It has not been a difficult one to achieve, but it has also not been a "gimme" badge! Although she's dance most of her life, she did have to do some additional research for this badge. She has completed all but one element, which is choreographing two dance pieces to two different types of music. She has been working steadily on one already and needs to find a different type of music for the other. The biggest hurdle was the research: pick two countries and learn about a style of dance from that country and the costumes and traditions associated with that dance style. She chose the dances first, and then looked up their origins. The first dance style she chose was Salsa which came from Cuba. The second dance style was ballet, which came from Italy. Ballet has a rich and broad history. Her initial thought was that it came from Russia! We learned quite a bit on that one together, as I thought France!
Today we are working on her Cooking Badge. A couple of the requirements are for her to make a casserole for dinner and a salad. So, she is making those for dinner this evening. She also has requirements to make cookies and a pie! The boys are awaiting her dessert choices. Perhaps we'll get some sort of dessert made while they are at their scout meetings tonight and we'll have a treat when they get home and we all settle down to watch Chuck together.
The casserole recipe Amber chose was Pot O' Gold Pork Chops from our Gooseberry Patch Best-Ever Casseroles cookbook.
4 pork chops (we had 6)
1 T. oil
2 T. onion, chopped
2 T. butter
1 t. salt
2 T. all-purpose flour
1 c. sour cream
2 15.25 oz. cans corn, drained (we didn't have any, so we used frozen corn)
1/2 pound bacon, crisply cooked and crumbled (we used 5 thick slices)
2 T. green pepper, chopped
Sprinkle pork chops with salt and pepper. Heat oil in a skillet; brown chops on both sides. Remove from skillet; set aside. Saute onion in butter until translucent; blend in salt and flour. Stir in sour cream until smooth; add corn, bacon, and pepper. Spoon into a greased 13"x9" baking pan; top with pork chops. Bake at 350*F for 45 minutes. Serves 4.
Browned pork chops (we cooked the bacon first, and used that grease instead of oil to brown the chops).
Chopping the bacon; thick slices don't crumble easily.
Stirring in the sour cream until smooth.
Adding the frozen corn.
Next in the pan is the bacon.
The corn mixture is in the pan and the chops go on top.
We already started dishing it up when we remembered we needed to get another photo. It smelled so wonderful and everyone was ready to eat.
This is Amber's plate (photo by Amber).The cookie recipe Amber decided on was Gingersnaps from our Betty Crocker Cookbook.
1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/3 teaspoon salt
Granulated sugar
Mix brown sugar, shortening, molasses and egg. Stir in flour, baking soda, cinnamon, ginger, cloves, and salt. Cover and refrigerate at least 1 hour. (We didn't do this ... we forgot!) Heat oven to 375*F. Grease cookie sheet lightly. Shape dough by rounded teaspoons into balls. Dip tops into granulated sugar. (We rolled them around completely ... oops, didn't read very well!) Place balls, sugared sides up, about 3 inches apart on cookie sheet. Bake 10-12 minutes or just until set; cool. About 4 dozen cookies; 80 calories per cookie.
Rolling dough in sugar.
Making gingersnap balls.
Another into the sugar bowl.
Getting the first batch ready for the oven.
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